位於East Tucson​的優質人氣景點餐廳

I wouldn't want to be a server at Piazza Gavi on Valentine's Day, but Jonathon was great juggling I don't know how many tables. And the place was jammed even at 4:00 in the afternoon. And noisy. But Johnathon remained fiendly, knowledgeable and efficient. And the food, as always, is top-notch. It's not on the menu, but if you ask for the Pork Fior De Latte, you will not be disappointed, and there's enough to take home for a second meal. Gavi is very much our spot for Valentine's Day every year.

The menu is diverse, with something for every palate. The service was excellent and seating was very comfortable. The staff and patrons made for a fun and vibrant atmosphere. Food was top notch.

We were a party of three last night and made reservations to sit on the patio. We prefer the patio because it can get pretty loud inside. Our waiter, Alec made the evening - he was simply outstanding. We ordered two appetizers because we had to have the Cold Smoked Salmon (which is out of this world) so we added the Steamed Mussels. To our delight, the mussels were fabulous. My husband ordered his usual - the fish and chips. The fish is lightly battered and is delicious. We've recommended Wildflower just for the fish and chips. The Pork Scallopini and the Short Rib Ravioli did not disappoint. Of course, we saved room for the Banoffee Trifle for dessert, my favorite! Our granddaughter was very impressed the restaurant lived up to our hype. Again, thank you Alec for a wonderful evening!

Minor "glitch" early on remedied by restaurant Zoe McCarthy in superbly professional manner. Food fit our Wednesday night requirements perfectly- food board we split for four and four appetizers/pizza/salads (not all, we are seniors), plus the bottle of wine and we left happy (as opposed to happily left).

Vivace continues to be one of the finest dining experiences in Tucson. Over the years the location has changed, both times for the better, but the food is consistently excellent. Their most popular entree is the crab stuffed chicken breast, and it has been my go-to dish for about 30 years.